Summer recipes to beat the heat

If you would like to share your family's favorite recipes, or know someone with western Iowa ties who we should feature in an upcoming article, please send an email to Jane Lawson at janeyburns@yahoo.com describing recipes and the stories behind them. Also, if possible, include the recipes and a digital photo of the cook or baker and family members. We can also make arrangements to have photos mailed. If you do not have access to the Internet, and you have suggestions for featured cooks or bakers, please send a letter with information to Ann Wilson, Carroll Daily Times Herald, P.O. Box 456, Carroll, Iowa 51401. Or call Ann Wilson at 712-792-3573.

June 17, 2013

Editor's Note: Part 2 of a series on the Volz family's recipe collection will be published at a later date. The first story appeared last Monday.

The first days of summer is just days away, and we've already had a few warm days and nights. The hottest season of the year begins on Friday, June 21, and ends on Saturday, Sept. 21. According to Wikipedia, at the summer solstice, the days are longest and the nights are shortest, with day length decreasing as the season progresses after the solstice.

To beat the heat this summer, make treats that will not only keep you cool, but will also put a smile on the faces of your family and friends.

Orange Dreamscicle Cake

This spring, my colleague and friend Pam Szakacs brought this cake to share with school staff. Everyone loved the cake, but some felt guilty about eating it. Good news! It is a Weight Watchers recipe that is worth only 3 points per serving.

2 egg whites

1 box white cake mix

12 oz diet orange pop

2 - 3 oz pkgs orange sugar-free Jell-o

1 pkg sugar-free instant vanilla pudding

1 cup skim milk

1½ to 2 cups of water (I use 1½ cups)

1 teaspoon vanilla

8 oz fat-free Cool Whip

Do not follow directions on cake mix box. Instead mix cake with diet soda and egg whites. Spray a 9x13 pan and pour in the batter. Bake for 20 to 30 minutes at 350 degrees (until toothpick comes out clean). When cake is done, poke holes in cake with a fork sprayed with Pam. Mix 1 package of orange Jell-O in 1 cup of boiling water until it is dissolved. Add 1/2 to 3/4 cup of cold water and pour entire mixture over the cake. Refrigerate for 2 hours. Mix vanilla pudding, a package of orange Jell-O, 1 cup of skim milk, and 1 teaspoon of vanilla. Mix it well. Blend in Cool Whip and spread over the cake. Must be refrigerated.

In a medium bowl combine cookie crumbs and butter. Press half of cookie crumb mixture (about 1 cup) evenly onto bottom of an 8x8x1-7/8-inch disposable foil pan or a 9x9x2-inch baking pan. Set aside. Soften 1/2 the ice cream over cookie crumb layer in pan. Top with half of the nuts. Sprinkle remaining cookie crumb mixture over layers in pan. Cover and freeze for 1 to 2 hours or until firm.

In a mixing bowl combine the sliced strawberries, sugar and vanilla extract and stir to combine well. Set aside and allow to macerate for at least 20 minutes and up to 1 hour.

In a large mixer, place the strawberries, ice cream, and milk. Blend until smooth. Pour into ice cream parlor glasses and garnish the rim of each glass with whole strawberries. Serve immediately.

Chocolate-Graham Refrigerator Bars

Instead of heating up the house by heating up the oven, make a pan of bars to keep in the fridge.

½ cup butter

¾ cup sugar

2 beaten eggs

4 ½ cups honey graham cereal, finely crushed (1 ½ cups)

2 cups miniature marshmallows

1 teaspoon vanilla

½ pkg of 6 oz pkg milk chocolate chips

In saucepan, melt butter over low heat, remove from heat. Blend in sugar, then eggs. Return to low heat. Stir and cook until bubbly. Cool. Stir in cereal, marshmallows and vanilla. Spread in a 9x9-inch well-buttered pan.